I've decided Peter's recipes are fool proof. As happy as I am that I barely had a mess to clean up after this one, it doesn't make for a very eventful story. I made my first poolish last night and let it refrigerate overnight to add to the bread mixture. Let everything rise for 90 minutes, then had fun braiding the dough, let it proof for 90 minutes, baked it, and voila! It's a traditional Greek bread served at Easter with cinnamon, allspice, nutmeg, raisins and almonds. It turned out to be just as delicious as as it looks! Oh, and the size of my leg.
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